Sticky toffee tarts

Makes 6 Prep 1 hr plus chilling Cook 45 mins £ 2.13 per serving 1256 kcals, 72g fat, 42g sat. fat, 101g sugar

FOR THE PASTRY (see tip, below left) 200g butter, chopped into cubes 225g plain flour, plus extra for greasing 100g light muscovado sugar 1 tsp vanilla extract 1 large egg yolk

FOR THE SAUCE 200g light muscovado sugar 50g butter 250ml double cream

FOR THE FILLING 250g dates, roughly chopped 200ml milk 50g butter, softened 1 tsp vanilla extract 100g plain flour 1 tsp bicarbonate of soda 50g ground almonds 2 large eggs 100g light muscovado sugar 2 tbsp treacle vanilla ice cream, to serve

1 For the filling, put the chopped dates and milk in a pan and bring to the boil. Set aside for 30 mins.

2 To make the pastry, whizz the butter and flour in a food processor to fine crumbs. Add the sugar. Mix the vanilla, egg yolk and 1 tbsp water, then dribble in while whizzing. If the pastry doesn’t come together, add more water.

3 Roll out the pastry on a lightly-floured surface to line 6 individual deep tart tins with an overhang. Prick the bottoms and chill for 20 mins.

4 For the sauce, melt the ingredients and bubble for 2-5 mins until thickened slightly. Cool, then heat oven to 200C/180C/fan 5.

5. Line each tart case with baking parchment, some baking beans and blind-bake for 15 mins. Remove paper and beans, and bake for 5 mins until biscuity. Trim the pastry edges.

6 Spoon 1 tbsp of sauce into each tart. Mash the filling with a potato masher, then add the butter, vanilla, flour, bicarb, almonds, eggs, sugar and treacle. Whisk together until just combined, then divide between tart cases.

7 Reduce oven to 160C/140C fan/gas 3 and bake for 15 mins. Cool a little before turning out. Serve tarts warm with vanilla ice cream and drizzled with sticky toffee sauce.